April 12th is National Grilled Cheese Sandwich Day.
While we’ve printed many a grilled cheese sandwich in the 17 years of publishing THE NIBBLE, here’s one we haven’t published:
Pizza Grilled Cheese. We’ve made it often with mozzarella, pasta sauce, sliced tomatoes and fresh basil—a grilled cheese Caprese sandwich.
But this recipe, by Emily Ellyn, Retro Rad Chef, uses a classic pizza approach, with mozzarella, pepperoni and any other favorite toppings.
Find more of her recipes at EmilyEllyn.com.
Thanks also to Frigo Cheese, which shared this recipe with us.
In this recipe, ricotta is blended with marinara sauce to create a creamy pizza sauce.
Prep time is 5 minutes, cook time is 15 minutes.
1. COMBINE the ricotta and the marinara sauce in a small saucepan, heating gently on low until you’re ready to assemble the sandwiches.
2. BUTTER both sides of each bread slice and lightly sprinkle them with the garlic powder. Place the slices in a large skillet or on a griddle set to medium-low heat. Cook the slices for 3–4 minutes or until the bread is browned on one side.
Cook in batches, if necessary, and hold the finished sandwiches on a sheet tray in an oven set at 300°F.
3. FLIP half of the slices of bread and spread each with 1–2 tablespoons of the ricotta-marinara sauce, slices of mozzarella and a tablespoon of pepperoni slices. Add any additional pizza toppings. Top with the remaining slices of bread, toasted-side down.
4. FLIP the sandwiches and continue to cook them on medium-low heat, until the bottom slices of bread are toasted. Then, flip and cook the sandwiches until the mozzarella is melted.
5. TO PLATE, cut the sandwiches in half and serve them with marinara sauce for dipping. (Note: Personally, we pass on the dipping sauce and avoid the dripping.)
Comments are closed.